Baked Eggplant
⏳ Time
1 hour 20 minutes
🥕 Ingredients
22
🍽️ Servings
4
Description
There will be quite a bit of sauce, but that's not a problem — you can use it for other dishes.
Ingredients
- Eggplants - 4 pieces
- Pomegranate Seeds - 0.7 oz
- Chervil - to taste
- Butter - to taste
- Thyme - 1 sprig
- Rosemary - 1 sprig
- Garlic - 3.2 oz
- Cilantro - 0.2 oz
- Parsley - 0.2 oz
- Unrefined Sunflower Oil - 1 fl oz
- Safflower Oil - 1 fl oz
- Ocean salt - 0.2 oz
- 33% Cream - 1 fl oz
- Milk - 1 fl oz
- Sweet Pepper - 4.2 oz
- Vinegar essence - 0 fl oz
- Olive Oil - 0 fl oz
- Sour Cream - 3.2 oz
- Honey - 0.7 oz
- Bulgogi Sauce - 0.6 oz
- Dijon Mustard - 0.5 oz
- Soy Sauce - 0 fl oz
Step by Step guide
Step 1
Make several holes in the eggplant, then place it in salted water for half an hour. During this time, the vegetable will absorb the salt and lose its bitterness.
Step 2
Remove the eggplant from the water and cut it into three pieces.
Step 3
Brush the eggplant with butter, place it on a sheet of foil, add a sprig of thyme, a sprig of rosemary, a couple of garlic cloves, and bake in the oven for 20 minutes at 400 degrees Fahrenheit.
Step 4
Remove the eggplant from the oven, unwrap the foil, brush the eggplant with butter, and return it to the oven until it is golden brown.
Step 5
For the 'San Antonio' oil: take cilantro, parsley, 5 g of peeled garlic, refined olive oil, and sunflower oil. Blend all the ingredients together using a blender.
Step 6
For the white garlic sauce: Wrap 75 grams of peeled garlic with a pinch of sea salt in foil and place it in an oven preheated to 392°F for 10 minutes. Then, add the roasted garlic to a mixture of 33% cream and milk. Heat the mixture and reduce it until it reaches a consistency similar to sour cream. Blend until smooth.
Step 7
For the bell pepper sauce: roast grams of bell peppers in the oven, then combine the roasted peppers with a pinch of sea salt, a drop of vinegar, and 10 ml of olive oil. Blend until creamy, then strain the sauce through a sieve.
Step 8
For the sour cream and kimchi sauce: take sour cream, honey, kimchi sauce, grainy mustard, and soy sauce. Mix all the ingredients together and season with salt to taste.
Step 9
Remove the eggplant from the oven, place it on a plate, drizzle with San Antonio oil, and then top with three sauces—one sauce per piece, making sure to use warm garlic sauce.
Step 10
Top the eggplant with pomegranate seeds and chervil for a touch of beauty.
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